Almond Choc Chip Loaf Cake With Coffee Maple Cream

It’s another Covid 19 isolation recipe – sometimes you just need cake to get through the day.

Simple Loaf Recipe

I quite like simple cakes. I enjoy plain sponges with a bit of bite. I’d been craving a simple chocolate chip loaf for a while – used to get them from our local garden center before it closed due to Covid.

Almond Sponge

I really like using ground nuts in place of a bit of flour. It gives cakes a more substantial texture and richer flavour. Plus, flour is scarce right now!

Whipped Cream Frosting

But then I couldn’t stop thinking about the coconut cream from this peanut butter pie. The texture is so light and whippy and I really fancied some. As shopping opportunities are limited at the minute I couldn’t get hold of any coconut cream so decided to use normal cream.

I much prefer the texture of the whipped cream or mascapone style icings to pure buttercream. That always ends up heavy and grainy when I make it! It’s always mega sweet as well.

This whipped cream icing can be flavoured however you like. It’s just cream whipped up with icing sugar and then I added maple syrup and coffee. I feel like the ground almonds and coffee make this cake a bit more grown up and a little less sweet.

You could definitely top the loaf completely with the frosting and then decorate it with more nuts or chocolate chips. I knew this had to last me a while and didn’t want to waste any so I decided to keep the cream separate in the fridge and just dollop some on slice by slice 🙂

Make It Vegan

This cake could be made vegan using egg replacers, vegan butter, dark choc chips and a cream alternative.

Serve the loaf with the cream and some fresh or frozen mixed berries. 

 

Almond Choc Chip Loaf Cake With Coffee Maple Cream

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

A simple almond and choc chip loaf cake with coffee and maple whipped cream frosting.

Author: Preggie Veggie

Recipe type: Dessert

Cuisine: Baking

Serves: 10

Ingredients

• Loaf Cake
• 185g butter
• 185g sugar
• 3 eggs
• 110 g self raising flour
• 110g ground almonds
• 2 handfuls mixed choc chips
• tsp vanilla extract
• pinch salt

• Whipped Cream Frosting
• 300 ml/half pint double cream
• half tbsp powdered instant coffee
• tbsp maple syrup
• half cup icing sugar

Instructions

Loaf Cake

1. Preheat the oven to 180C
2. Line a loaf tin
3. Whisk together the butter and sugar until light and fluffy
4. Gradually add the whisked eggs and beat
5. Sieve in the almonds and the flour and stir
6. Add the chocolate chips, vanilla and salt and mix
7. Put into the tin and bake in the oven for approx 45 minutes or until a skewer comes out clean

Whipped Cream Frosting

1. Whip the cream until thickened
2. Add the coffee and maple (add to taste and adjust to your liking)
3. For extra firmness and sweetness and the icing sugar (you don't have to add it all if it seems sweet enough)

Notes

* The cream can be flavoured to taste - add enough sweetness to balance your strength of coffee
* Cream can be served on top of the cake or alongside
* The cream can be kept fresh in the fridge for 3-4 days

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